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Rhubarb Oat Bars

These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    16 bars


  • 1-1/2 cups chopped fresh or frozen rhubarb
  • 1 cup packed brown sugar, divided
  • 4 tablespoons water, divided
  • 1 teaspoon lemon juice
  • 4 teaspoons cornstarch
  • 1 cup old-fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • 1/2 teaspoon salt
  • 1/3 cup butter, melted


  • In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender.
  • Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
  • In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly.
  • Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly.
  • Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 bar: 145 calories, 5g fat (3g saturated fat), 10mg cholesterol, 126mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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  • Marilyn
    Jul 23, 2020

    I made these last night. They are very good. After reading the reviews before making them, I used 1 stick of butter and the crust held together well. I will also use more rhubarb filling the next time because I think there is too little filling. The rhubarb gives a nice contrast against the crust. I might also add 1 or 2 tablespoons of sugar in the crust recipe. The crust is slightly bland. Maybe some cinnamon, as well. Other fruits would also work as filling. I will make these again.

  • Dawn
    Sep 8, 2019

    Fabulous - after reading the reviews about them being crumbly I made them in little cake cases, worked petfectly.

  • Susan
    Jun 29, 2019

    These bars taste great, can really taste the tartness and sweetness ... BUT too crumbly and loose. **Need to tweak the recipe with either more butter or an egg someone suggested to hold the ingredients together so the bars cut nicely and not so crumbly.

  • krisbehr
    Jun 18, 2019

    I probably used too much fruit because mine were not “bars” per se, but they were quite tasty, to say the least. I thought the coconut was a weird addition, but it turned out to be a unique, nice flavor addition. I’ll definitely make this again and actually measure my rhubarb next time. ??

  • Krstos3
    May 19, 2018

    Made them as written. So delicious! Even better the next day!

  • shannondobos
    Jul 29, 2015

    These were a delicious way to use up the few stalks of rhubarb left after making a pie. I agree that the base and topping are crumbly, but it was more the top that was crumbly for me. I think the rhubarb filling bled into the base a bit and made it just right for me. However, next time I will add a bit more butter to the top to help it hold together a bit more. Tastes great!

  • aleanak
    May 13, 2014

    Excellent. Used a couple of the suggestions below. After dividing the topping in half, added 1 more TBLS of butter for the bottom to help keep it together and added 1/2 cup of chopped pecans for the topping.

  • toolbarsco
    May 2, 2014

    These bars are amazing. I took Danerlea's suggestion and used TOH Chocolate Caramel Bar crust for the top and bottom (I did not add coconut). Top with ice cream when they are warm and gooey fresh from the oven. Good the next day also (I refrigerated them). If you like this recipe you should try another great TOH recipe--Rhubarb Raspberry Slab Pie.

  • Pllewell
    Jun 3, 2013

    I made this twice already! I added 1/4 cup chopped pecans and it's the best crust/topping ever!,

  • Danerlea
    Jun 2, 2013

    I agree with the previous review- this recipe needs a little tweaking. The bars are delicious- but they are impossible to eat without a fork and plate. I think the next time I make them I'm going to double the filling and add coconut to the crust from TOH's Chocolate Caramel Bars.